How to Make Beer Brats

Beer-boiled bratwurst are almost a summertime staple in the Midwest. These beer brats can be found at just about any festival or backyard gathering. If you've never had the opportunity to try a true Midwestern beer brat, you're in for a treat. They're easy to make and are a great alternative to the more traditional hot dogs or hamburgers.

Grill them up with some fresh Midwest sweet corn and your meal is done.

Ingredients

Bratwurst Pork brats are the true brat of choice. No funny cheese or flavored brats. Plain old pork. If your local butcher doesn't have them, Johnsonville is a great choice and is readily available nationwide.

Beer Use a good dark beer. Light beers or goofy flavored beers may be fine for drinking, but they'll screw up a good beer brat. A pint bottle will be enough for 6 bratwurst.

Mustard Yellow is the preferred mustard, but any mustard will work well.

Buns Regular hot dog buns will suffice, yet some of the best brats out there are served on grilled rolls.

Onion One small to medium sweet onion, diced.

Garlic Powder 1 tablespoon

Worcestershire Sauce 2 tablespoons

Sauerkraut Optional

Directions

In a 4-quart sauce pan, combine the beer, garlic powder, Worcestershire sauce and the brats.

Bring to a boil and reduce heat to low. Using a fork, pierce several holes in the brats. Continue to simmer for another 5 minutes while you prepare your grill.

Start a medium to high heat fire. Place the brats over the flame and turn every couple of minutes. You're looking for a nice even brown color with some predominant grill marks. Continue turning for about 10 minutes total time.

Just before pulling off the brats, you may want to toast the buns or rolls. Lightly butter them or brush with olive oil and grill for about 1-2 minutes.

Place the brats on the bun and apply the mustard. Top with diced onion and the sauerkraut, if desired. Normally, ketchup is never used on beer-boiled brats, but if you don't mind ridicule from serious beer brat connoisseurs, go for it.

Other Beer Cooking Articles
Introduction to Cooking with Beer
The Cook's Guide to Beer
Beer-B-Q Marinade and Basting Sauce
Introduction to Meat Seasoning